Poached Sea Bass with Chickpea & Spinach Tagine, Roasted Beet Couscous

Name: Poached Sea Bass with Chickpea & Spinach Tagine, Roasted Beet Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) Sea bass fillets; 5 tablespoons Extra virgin olive oil; 1.5 cups Roasted beets; 1.5 cups Whole wheat couscous; 2.25 cups Vegetable broth; 1 can (15 oz) Canned chickpeas; 1 can (14.5 oz) Crushed tomatoes; 3 cups Fresh spinach; 1 medium Yellow onion; 4 cloves Garlic cloves; 1 tablespoon Ginger, fresh; 1.5 teaspoons Cumin; 0.5 teaspoon Cinnamon; 1 teaspoon Paprika; 0.25 teaspoon Cayenne pepper; 0.5 cup Pomegranate arils; 0.25 cup Sliced almonds; 3 tablespoons Fresh cilantro; 2 tablespoons Lemon juice; 1 teaspoon Sea salt; 0.5 teaspoon Black pepper

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Delicate sea bass poached in a Moroccan-inspired tomato and chickpea braise with wilted spinach, served atop earthy roasted beet couscous with pomegranate and toasted almonds

Ingredients

4 fillets (6 oz each) Sea bass fillets
5 tablespoons Extra virgin olive oil
1.5 cups Roasted beets
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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